The sweet salty maple bacon doughnut inspires today’s cookie dough recipe! A maple-infused brown sugar cookie dough base, swirled with crispy, crumbled bacon and mini maple butter truffles.
This recipe is our fourth cookie dough recipe being shared on Cookie Dough Week! Be sure to check out our cookie dough archives and tune in the rest of the week to see what’s next!
Loooovvveeee maple syrup. Haaaaattttteeee maple doughnuts. Lol. So maple truly is a love-hate relationship for me. Mom and I felt the same way about maple doughnuts and whenever Dad would bring some home, we’d remind him that the maple doughnuts needed to go in a separate box so as not to infect anything else.
But buttery maple syrup brown sugar cookies? Um – yes, please.
Or better yet? How about some maple-infused brown sugar cookie dough, swirled with crispy, crumbled bacon and the cutest little maple butter truffle balls? Double yes, please.
COOKIE DOUGH CLUES
Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself. But you can also buy it from Do in New York City.
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be much flatter, instead of thick, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
LET’S CONNECT ON INSTAGRAM!
Be sure to stop by my instagram and as always, tag me if you try out any cookie dough of your own this week. I love seeing what you guys are making!